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Szechuan Shredded Beef

chef.expert's picture
Ingredients
  Rump steak/Flash fry steak 8 Ounce (250 Gram)
  Szechuan peppercorns 1 Tablespoon
  Soy sauce 2 Tablespoon
  Dry sherry/Sherry vinegar 1 Tablespoon
  Hoisin sauce 1 Tablespoon
  Soft dark brown sugar 1 Tablespoon
  Chinese five spice powder 1⁄2 Teaspoon
  Groundnut oil/Vegetable oil 2 Tablespoon
  Green chilies 2 , thinly sliced, seeds discarded if liked
  Canned whole baby sweetcorn/Fresh whole baby sweetcorn-8 oz 14 Ounce, drained (1 Can, 425 G)
  Canned bean sprouts/6 ounce fresh bean sprouts 9 Ounce, drained (1 Can, 275 G)
  Canned sliced bamboo shoots 8 Ounce, drained (1 Can, 250 G)
Directions

GETTING READY
1) Freeze the steak inside frozen zone for about an hour, by wrapping with plastic wrap.
2) Bring out and slice across the grain into thin strips. If using rump steak, then discard the fat and sinew.
3) In a mortar and pestle, freshly crush the Szechuan peppercorns. Else, use the end of a straight wooden rolling pin to crush.
4) In a jug, add all the ingredients including the crushed pepper. Leaving the oil, chillies and vegetables.
5) Blanch the fresh baby sweet corn in boiling salted water for 3-4 minutes, if using.

MAKING
6) In a wok, heat oil to hot over the medium heat.
7) Place the meat to stir-fry over high heat 2-3 minutes to brown evenly.
8) Fold in chillies and stir-fry for a few seconds.
9) Fold in all the vegetables and add the Szechuan pepper mixture.
10) Blend all the flavor properly by stir-frying for 2-3 minutes.

SERVING
11) In a warmed serving dish, serve the preparation immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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